oz. of fresh, white lump crabmeat, 16 oz. can
heaping tbsp. mayonnaise
cups breadcrumbs, divided
tbsp. plus ¼ tsp. Chef Paul Prudhomme's Seafood Magic seasoning or Old Bay
tbsps. melted butter, divided
Preheat oven to 400 degrees. Rinse and drain crabmeat. Remove shell bits. Pat dry. In a large bowl, mix crabmeat, mayo, 1/3 cup breadcrumbs and 1 tbsp. seafood seasoning. If you have the time, place mixture in the refrigerator, loosely covered and chill. On a plate, combine 2 tbsps. melted butter with remaining bread crumbs and toss to coat. Using an ice cream scoop, pack 1 oz. crab mixture into scooper and release the cake onto the breadcrumbs. Press down on the mound to flatten and press the sides together to hold crabmeat firmly. For a main course use 1/2 cup for each crab cake, this makes 6. Dredge the crabcake through the breadcrumbs, coating sides and top. Place on greased baking sheet. Brush tops with remaining 2 tbsps. melted butter and sprinkle with seasoning. Bake uncovered at 400 degrees for about 20 minutes or until golden brown. The crab cakes may be assembled 6 hours in advance or frozen prior to baking.